Recent content by brockp
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Old World Bacon Cure
So why would the old recipe be so much? I only found one britsh recipie that used saltpeter for bacon and it was a similar ratio, but it was the only one. Is it related to being in a crock in the open vs in a fridge? Or is it related to nitrate slowing converting to nitrite? I assume the... -
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Old World Bacon Cure
I have a recipe that was my grandparents. This was cured in an open crock in the cellar then smoke and could hang in a dry cellar. 100# of meat 2 ounces of saltpeter-food grade (nitrate) 2 pounds of sugar 7 pounds of coarse Kosher salt-original recipe called for 8 pounds but they change it to...
